Gigantes Plaki

All the colors and flavors in one soup. An absolutely incredible combination of dried beans, tomatoes and spices.


Gigantes plaki

Prep Time: 15 minutes

Total Time: 2 hours

Serving Size: 4

Calories per serving: 431

Fat per serving: 11g

Saturated fat per serving: 1g

Carbs per serving: 66g

Protein per serving: 22g

Fiber per serving: 19

Sugar per serving: 15g

Sodium per serving: 0.2g


  • 400g dried butter beans
  • 3 tbsp extra virgin olive oil, plus more to serve
  • 1 onion, finely chopped
  • 2 garlic clove, finely chopped
  • 2 tbsp tomato purée
  • 800g ripe tomatoes, skinned, roughly chopped
  • 1 tsp sugar
  • 2 tbsp chopped flat-leaf parsley, plus extra to serve
  • 1 tsp dried oregano
  • Pinch ground cinnamon


  1. Soak the beans for at least 6 hours or overnight. Drain, rinse in cold water, place in a pot of fresh water and cook over medium-high heat.
  2. When it begins to boil, reduce the heat to low and let it simmer for 50 minutes until al dente. Drain and set aside.
  3. Heat oven to 180C. Add the olive oil to a large skillet and set over medium heat. Add the onion and garlic and sauté for 5-7 minutes until tender.
  4. Stir in tomato purée, cook for a minute, and then add the chopped tomatoes and cook for another 3 minutes. Add the beans, sugar, oregano and cinnamon, stir well and transfer the mixture into ovenproof dish.
  5. Bake in the oven for 1 hours, until the beans has softened and the mixture has thickened. Let it cool.
  6. Sprinkle with chopped parsley, drizzle with a little fresh olive oil and serve.



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